Cold Peony Chlorophytum

Overview

This kind of plant with green color and fleshy leaves is called Tianqicai by vegetable vendors. It is said to be Tianqi, but why does it look so different from the Chinese medicine Tianqi in the Tianqi toothpaste in the image? In fact, the name on her ID card is Peony Chlorophytum. However, I saw that many gourmets also called it Andrographis paniculata, so I asked about Andrographis paniculata, but the real Andrographis paniculata is very different from this Panax notoginseng. It seems that it is more reliable to call it peony and spider plant, at least it will not offend the real Tianqi and Andrographis paniculata. I don’t have to worry about people’s names and identities anymore. I like the name Peony and Chlorophytum, it’s very ladylike. Many gourmets use this plant for cooking, and many hotels also use it to make side dishes. There are no subsequent adverse reports after eating it. It seems that this plant is non-toxic and harmless.

Tags

• cold dishes
• vegetarian dishes
• home cooking
• lunch
• dinner
• clear away heat and detoxify
• aged vinegar
• oil-splashed chili pepper
• peony and chlorophytum
• refined salt
• very fresh soy sauce
• garlic

Ingredients

Steps

1. 1 After washing the peony and spider plants, cut them into small sections.

   

2. 2 Pour water into the pot, bring to a boil and when it bubbles, turn off the heat and pour in the peony and spider plant blanch water, remove and drain the water and set aside.

   

3. 3 Add a little salt to the garlic and mash it into a paste.

   

4. 4 Take a clean small bowl, pour an appropriate amount of very fresh soy sauce and a little vinegar.

   

5. 5 Add a little salt and stir into the sauce.

   

6. 6 Pour the prepared sauce into the container containing peony and spider plants.

   

7. 7 Dig in minced garlic and mix well.

   

8. 8 Add appropriate amount of oil and pepper and mix well.